Servings: 4 Servings

Sauce Sauce
3 tbsp vegetable oil 3 tbsp vegetable oil
1 cup finely chopped onion 1 cup finely chopped onion
2 cloves garlic, crushed 2 cloves garlic, crushed
2 tbsp sweet Hungarian paprika 2 tbsp sweet Hungarian paprika
½ tsp ground caraway seeds ½ tsp ground caraway seeds
1 ½ pounds veal bone, cut into 2inch pieces 1 ½ pounds veal bone, cut into 2inch pieces
Salt to taste Salt to taste
1 tomato, peeled, seeded and diced 1 tomato, peeled, seeded and diced
1 yellow bell pepper, diced 1 yellow bell pepper, diced
1 small hot cherry pepper, seeded and chopped, optional 1 small hot cherry pepper, seeded and chopped, optional
 
Meat Meat
3 tbsp vegetable oil 3 tbsp vegetable oil
1 ¾ lbs tenderloin of beef, cut into 1 inch cubes 1 ¾ lbs tenderloin of beef, cut into 1 inch cubes
Salt to taste Salt to taste

Sauce
1. In a frying pan, heat the oil over medium-high heat. Add the onion and garlic and sauté for about 1- minutes until golden brown.
2. Remove the pan from the heat. Stir in the sweet paprika, caraway seeds and 3 cups of water. Add the veal bones and season with salt. Cook for 1 hour over low heat. Replace the water that evaporates, so that you end up with 2 cups of sauce.
3. Remove the bones, add the tomato, peppers and cherry pepper and simmer for 15 minutes. If the sauce is too thin, increase the heat to medium and cook for a few minutes until thickened. Transfer the sauce to a smaller pan, cover and set aside to keep warm.
Meat
1.In a large frying pan, heat the oil and add the meat, season lightly with salt and cook, stirring, for 4 or 5 minutes until browned but still pink on the inside.
2.You can put the meat on warm plates and pour the sauce over it. Or, you can put the meat in the sauce and continue to cook it until it’s reached the desired consistency.

I like serving it with white rice.  I like serving it with white rice.